Title: Shrimp Creole
Categories: Fish Main
Yield: 4 Servings

1/4	c	Chopped onion
1/4	c	Chopped green pepper
1		Garlic clove, minced
2	tb	Vegetable oil
3	tb	Flour
1	ts	Chili powder
1	ts	Salt
1	ds	Pepper
2	c	Canned tomatoes (16 oz can)
2 1/2	c	Cooked cleaned shrimp 16 oz
2	c	Cooked rice

Saute onion, green pepper and garlic in oil until tender. Blend in flour and seasonings.

Add tomato and cook until thick, stirring constantly. Simmer for 20 min. Add shrimp. Heat through. Serve over hot rice.

3/4 cup shrimp mixture plus 3/4 cup rice (Note: 1/4 recipe=1/2 cup rice) 321 calories, 22.7 gm protein, 8.8 gm fat, 37.8 gm carbohydrate, 866.4 mg sodium, 588.3 mg potassium, 2.4 gm fiber, 148 mg cholesterol.

2 starch/bread exchange, 2 lean meat, 2 vegetable Source: Am. Diabetes Assoc. Family Cookbook Vol I, 1987 Shared but not tested by Elizabeth Rodier Nov 93

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